For this issue of ¿Qué Pasa,OSU?, Fernando and I chose to review Costelo’s, a restaurant which specializes in Puerto Rican cuisine. Columbus has surprised us with flavors that remind Latin@s in the United States of home and introduce locals to the intimacy of other places worldwide. Costelo’s Restaurant is a good example of such a place.
As we walked in the restaurant, it felt as if a piece of Puerto Rico had come to Columbus. The sounds of tropical rhythms in the background, the aroma of flavorful food, and the animated conversation of customers, all provided the right ambiance for a great experience. Brian and Richard Perez, the restaurant co-owners and brothers, gave us a warm welcome and made us feel immediately culturally connected to them and to their place. After we were offered a guava juice and a special blend of ice tea with passion fruit that were both hard to put down, we took a look around. The Perezes approached customers enjoying their meal, responding joyfully in customer satisfaction to have a friendly talk.
We reviewed the menus and saw that they provide a wide range of dishes varying fromplain sandwiches made with a special house sauce to island specialties such as the mofongo con camarón. The prices are reasonable for the serving size (most dishes in the range of $7-$9) and the most expensive dishes on the menu are specialties: lunch, $10.95, and dinner, $13.95.
We began with an appetizer called boricua sample. Served on a long plate, the decorative plantain leaf on the bottom added color to the empanada costelo, a crunchy shell filled with well seasoned beef; a baked potato cut in half and lightly filled with cheese and beef; and an island turnover stuffed with shrimp, the most exquisite of all the appetizers.
For a main dish we ordered one of their specialties, mofongo relleno de
camarón a la criolla (mofongo stuffed with marinated shrimp); a crust made with plantains filled with shrimp in a sauce made with the chef’s secret ingredient and a strong garlic flavor; and a side of arroz con gandules (rice with pigeon peas) typical of Puerto Rican cuisine. The tastes and smells reminded us of a grandmother’s cooking.
For dessert we enjoyed a pastel tres leches (three milks cake) that complemented the sweetness of the drinks and made a satisfying ending to the meal.
The presentation of all dishes served at Costelo’s is much like fine dining restaurants, reflecting the chef’s experience and passion for his work. We would recommend this restaurant to everyone who enjoys rich flavors. Whether vegetarian or new to foreign food, there is something to ease you into the Puerto Rican cuisine. We were very satisfied with our overall experience and will be surely returning soon.
Costelo’s
Puerto Rican, Italian & American Cuisine
6140 Cleveland Ave.
Columbus, OH 43231
(614) 899-2550
www.costelos.com
Hours:
Lunch Hours: Mon - Fri 11 a.m. - 2 p.m.
Dinner: Mon - Fri 5-9 p.m.
Sat 11:30 a.m.-10 p.m.
Sun 11:30 a.m-5 p.m.
=4.7 CHILES
Rating System:
5 chiles = Exceptional; 4 chiles = Very good; 3 chiles = Average; 2 chiles = Poor; 1 chile = Very poor
